Torta de Viana - Portuguese Delight

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Pinch of salt Pinch of salt
• For the cream filling: For the cream filling:
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 100g (1/2 cup) powdered sugar 100g (1/2 cup) powdered sugar
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 20g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a rectangular baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Add the vanilla extract, lemon zest, and salt to the egg mixture. Mix well.
4. 4.
   Gradually fold in the flour, being careful not to overmix.
5. 5.
   Pour the batter onto the prepared baking sheet and spread it evenly.
6. 6.
   Bake for 12-15 minutes or until the sponge cake is golden and springs back when lightly touched.
7. 7.
   While the cake is baking, prepare the cream filling. In a separate bowl, whip the heavy cream until soft peaks form.
8. 8.
   Gradually add the powdered sugar, orange zest, and lemon zest to the whipped cream. Continue whipping until stiff peaks form.
9. 9.
   Once the sponge cake is baked, remove it from the oven and let it cool for a few minutes.
10. 10.
    Carefully transfer the cake onto a clean kitchen towel and roll it up tightly, starting from the shorter side.
11. 11.
    Allow the rolled cake to cool completely.
12. 12.
    Gently unroll the cooled cake and spread the cream filling evenly over the surface.
13. 13.
    Carefully roll the cake back up, this time without the towel.
14. 14.
    Place the Torta de Viana on a serving platter and refrigerate for at least 2 hours before serving.
15. 15.
    Slice and serve chilled. Enjoy!

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe. This will help them incorporate better with the other ingredients and result in a lighter sponge cake.
• Heavy cream — Chill the heavy cream in the refrigerator before whipping it. Cold cream whips up faster and holds its shape better.

Tips & Tricks

• To prevent the sponge cake from sticking to the parchment paper, lightly grease the paper before pouring the batter.
• When rolling the cake, use the kitchen towel to guide the roll and keep it tight.
• For an extra touch of elegance, dust the Torta de Viana with powdered sugar before serving.
• Experiment with different citrus zests, such as lime or grapefruit, to add your own twist to the cream filling.
• Serve the Torta de Viana with a drizzle of chocolate sauce for a decadent variation.

Serving advice

Serve the Torta de Viana chilled for the best texture and flavor. Cut the slices diagonally to showcase the beautiful swirls of cake and filling. Pair it with a cup of Portuguese coffee or a glass of Port wine for a truly authentic experience.

Presentation advice

To enhance the presentation of Torta de Viana, garnish each slice with a small dollop of whipped cream and a sprinkle of grated orange zest. Place the slices on individual dessert plates and decorate with fresh berries or mint leaves for an elegant touch.